Miso and eggplant seem made for each other. It’s a combo I first tried at a Japanese restaurant, Tenkai Sushi, in Honiara, Solomon Islands. Their miso glazed eggplant was to die for.
It hasn’t been a great year for eggplant in the garden. Last year they were prolific and giant; this year not so much.
When I spotted this Miso Eggplant dish I thought it would be perfect to farewell the last of the season’s shiny, black orbs. It was, delivering the delicious umami taste with very little fuss.
It looked a dish that didn’t mind if the main ingredient was a little on the small size and so it proved. I just doubled up on small ones to equal the amount required.
3 eggplants (cut into cubes)
1 tbsp sesame oil
Spring onions (sliced/for garnish)
Sesame seeds (for garnish)
Rice (for serving)
3 tbsp soy sauce
3 large garlic cloves (crushed)
1-inch ginger (grated)
2 tbsp maple syrup
2 tbsp lemon juice
2 tbsp miso paste
2 tbsp corn flour
2 tbsp rice vinegar
2 tsp chilli flakes
1/4 – 1/2 tsp chilli powder
1/2 cup vegetable stock
Sprinkle a generous amount of salt over all the eggplant (this removes the excess liquid and bitterness). Set aside for 30 minutes.
After 30 minutes, dab away the moisture and salt off the eggplant with a paper towel.
Mix all the SAUCE ingredients in a medium bowl.
Heat up sesame oil in a large skillet. Add eggplant and cook for 4 minutes on a high heat.
Pour over the sauce, stir and reduce heat to medium. Cook for 20 minutes (adding more water if it dries up too much).
Garnish with spring onions and sprinkle with sesame seeds. Serve with rice.
- Source: Huma Tysoe. To see more recipes from Huma, follow her on Instagram or Facebook @peacefulplanteater